Steak with Creamy Lemon Pasta

Name: Steak with Creamy Lemon Pasta with Mushrooms and Tarragon
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 370 g Striploin Steak; 227 g Fresh Linguine; 113 g Mushrooms; 28 g Baby Spinach; 7 g Tarragon; 1 unit Lemon; ½ cup Parmesan Cheese, shredded; 56 mL Cream; 6 g Lemon-Pepper Seasoning; 4 g Garlic Salt; 1.5 tbsp Oil*; 0.31 tsp Salt*; 0.13 tsp Pepper*; ½ cup Milk*

with Mushrooms and Tarragon

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This steak pasta is what dreams are made of. We've taken fresh linguine, smothered it in a tangy and decadent lemon-pepper cream sauce and finished it off with striploin steak. It really doesn't get any better than this!

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.

Ingredients: Striploin steak • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Mushrooms • Lemon • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • 35% cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • Tarragon • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide)

Tags:

New

Allergens:

Egg

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

370 g

Striploin Steak

227 g

Fresh Linguine

(Contains: Egg, Wheat)

113 g

Mushrooms

28 g

Baby Spinach

7 g

Tarragon

1 unit

Lemon

½ cup

Parmesan Cheese, shredded

(Contains: Milk)

56 mL

Cream

(Contains: Milk)

6 g

Lemon-Pepper Seasoning

(May contain traces of: Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)

4 g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

Not included in your delivery

1.5 tbsp

Oil*

0.31 tsp

Salt*

0.13 tsp

Pepper*

½ cup

Milk*

Nutrition Values

Calories950 kcal

Fat42 g

Saturated Fat19 g

Carbohydrate76 g

Sugar6 g

Dietary Fiber5 g

Protein63 g

Cholesterol190 mg

Sodium1720 mg

Trans Fat1 g

Potassium1150 mg

Calcium400 mg

Iron6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Large Pot

•Baking Sheet

•Large Non-Stick Pan

•Aluminum Foil

•Measuring Cups

•Colander

Cooking Steps

PDF

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Bring a large pot of salted water to a boil over high.
Meanwhile, thinly slice mushrooms.
Roughly chop spinach.
Strip tarragon leaves from stems, then finely chop.
Zest, then juice lemon.

Pat steak dry with paper towels. Season with pepper, half the garlic salt and half the Lemon-Pepper Seasoning.
Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned. (TIP: If steak has a thick fat cap, sear fat-side down for 1-2 min.) (NOTE: Steak will finish cooking in step 3.) Remove from heat and transfer steak to an unlined baking sheet.
Carefully wipe the pan clean.

Roast steak in the middle of the oven for 5-8 min, or until cooked to desired doneness.**
When steak is done, transfer to a clean cutting board. Loosely cover with foil and set aside to rest for 2-3 min.

Reheat the same pan (from step 2) over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then mushrooms and 1/4 cup (1/2 cup) water. Cook for 5-6 min, stirring occasionally, until softened. Season with pepper and remaining garlic salt.
Transfer mushrooms to a plate.
To the pan, add cream, half the Parmesan, remaining Lemon-Pepper Seasoning, 1/2 cup (1 cup) milk and 1/4 tsp (1/2 tsp) salt. Cook for 1-2 min, stirring often, until cheese melts and sauce thickens.
Remove from heat, then stir in 1/2 tsp (1 tsp) lemon zest and 1 tbsp (2 tbsp) lemon juice.

Meanwhile, to the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
Reserve 1/4 cup (1/2 cup) pasta water.
Strain linguine, then return to the pot, off heat.

Thinly slice steak.
To the pot with linguine, add creamy sauce, any steak resting juices, spinach and half the tarragon. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.) Toss to combine, until spinach wilts.
Divide linguine between plates. Top with steak.
Spoon sautéed mushrooms over steak.
Sprinkle with remaining tarragon and remaining Parmesan.